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Thursday, September 3, 2009

Green Beans with Balsamic-Shallot Butter

Green beans are starting to wrestle for space in our teeming farmer's markets. I've just blanched 20 pounds of them for freezer storage and have held some back for tonight's dinner. I like the palate cleansing attributes of this recipe and make it several times during harvest season. It's not my favorite recipe for beans but it's perfect for summer's busy kitchen. The original recipe, which appeared in Bon Appetit magazine a decade ago, was made with dark balsamic vinegar. The beans had wonderful flavor but their color was really dreadful. I've since substituted white balsamic vinegar and am much happier with their appearance. Save for a final toss and stir-fry, done to reheat rather than cook, these beans can be made ahead of time. They are a real hostess helper. Here's the recipe.

Love those hostess helpers. I just need a reminder to use them! I always end up going with more complicated dishes and then I'm a mess in the kitchen when my guests arrive. Thanks for the gentle reminder!

Bonjour Mary,I haven't yet come across white balsamic vinegar but I shall be on the lookout now.Thanks for stopping by in Normandy.Sadly, although we do cut down the mistletoe at Christmas time it is a very fast speading parasite & once it's got a hold the tree is a goner!a bientotMaggie

Mary, just recently bought some white balsamic for the first time. I always thought it was a fake because balsamic has to be a rich, brown color. Actually, I am not quite sure what it is, but I do like the taste. This sauce is very similar to the beurre blanc I make for grilled salmon. I must try this. Thanks.

I just harvested all my beans- all 8 of them! Woo hoo! I put in an entire package of seeds and only 2 plants grew. Too wet of a spring. This sounds wonderful, I guess I'll have to find someone who did a better job in their garden than me.

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